This is a super easy recipe to throw together in twenty minutes and impress with your Asian cooking skills. Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Thai food is friends with a crisp Sauvignon Blanc. The saltiness of fish sauce and the concentrated umami flavour in this recipe call for a feisty, young white that will withstand chilli’s onslaught. It should be served well-chilled to cool and refresh the palate.
To serve 2 you will need:
- 4 cod or hake or tilapia fillets – or other white fish
- 2 tbsp cornflour
- 2 tbsp sunflower oil
- 4 spring onions, sliced
- 2 garlic cloves, crushed
- small piece fresh ginger, finely chopped
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- juice 1 lime, plus 1 lime chopped into wedges, to serve
- 1 red chilli, deseeded and sliced
- handful Thai basil leaves or coriander leaves
For excellent fresh fish in Cape Town contact Julie Carter from Ocean Jewels on 083 5820829 or email@example.com
What to do:
- Coat the fish fillets in the cornflour, then set aside.
- Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.
- In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy.
- Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.
From Good Food Magazine